1 cake of fresh compressed yeast
1 3/4 cup of warm water
3/4 cup of sugar
1 tsp baking powder
6 1/2 cup unsifted all purpose flour
A Recipe for
Dow Sah Bow Cha Siu Bow
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
This Recipe for Dow Sah Bow Cha Siu Bow is one of thousands in the Recipes-to-go Barbecue Cookbook.
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
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If you enjoy this Dow Sah Bow Cha Siu Bow Recipe - you should enjoy the recipe collections you can find on the websites below:
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
This is a recipe for Dow Sah Bow Cha Siu Bow from the recipe cookbook of Recipes-to-go (Barbecue)
Never eat more than you can lift. |
| Miss Piggy |
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
He who eats alone chokes alone. |
| Proverb |
I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli. |
| George Bush , U.S. president, 1990 |
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
First you need to make the dough. This dough is good for steamed or
baked 'bows' (buns). It will yield 2 dozen buns:
For the dough, you need:
Dissolve 1/2 yeast cake with sugar in warm water. Immediately add
baking powder and then the flour. The dough will be firm and fairly
dry. Knead on board for 20 minutes until dough is elastic and smooth.
Place in a mixing bowl, cover with a damp cloth and leave in a dry
warm draft-free place until dough doubles in bulk. (about 2 1/2 - 3
hours). Punch down the dough and knead 5 minutes more and it's ready
to be stuffed.
If you want Cha Siu Bow, you'll need:
4 cups of finely diced barbecued pork 1/2 cup dehydrated onion flakes
For the sauce (in Cha Siu Bow) use: 2 tsp Hoisin Sauce 2 tsp Sherry 4
tsp Oyster Sauce 2 tsp Ketchup 1 tsp Sugar 1 1/2 tb Cornstarch 1 1/2
cup Chicken Stock
Soak the onion flakes in a cup with enough water to cover flakes. Mix
sauce ingredients in a small sauce pan. Cook over medium high heat
until sauce thickens. Stir in diced pork and onion flakes. Chill for
3 - 4 hours.
If you want Dow Sah Bows, use a can of sweet red bean paste.
Divide the filling (pork mixture or sweet bean paste) into 24
portions. Divide dough into 24 balls. Slightly flatten each ball then
roll out into 4 inch discs, leaving the center twice as thick as the
side. Place 1 portion of the filling in the centre. Gather up the
sides around the filling, twist dough to seal. Place on a 2 inch
square piece of wax paper, twist side down. Allow buns to rise in
draft-free place for another hour.
You can cook them by steaming them 15 minutes. This will give you a
white bun.
You can also bake these. Preheat oven to 350. Brush with a mixture of
1 beaten egg white, 1 tsp and 1/4 tsp sugar. Bake 20 - 25 minutes
until golden brown. Brush with melted butter. From "Dim Sum" by Rhoda
Yee.
Serves: 6
Dow Sah Bow Cha Siu Bow Recipe brought to you by Recipes To-Go